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00:00:01,000 --> 00:00:02,233
I'm Bobby Flay.
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00:00:02,233 --> 00:00:05,567
Each week, one great chef
will try to take me down
in my house.
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00:00:05,567 --> 00:00:07,867
-I'm not worried about Bobby.
-What!
4
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-[all] Ooh!
-This culinary battle is gonna
shake down in two rounds.
5
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Round 1: To get to me,
two contenders have to
go through each other
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00:00:15,000 --> 00:00:16,767
using an ingredient
of my choice.
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-[audience cheering]
-Let's do it!
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[Bobby] Two people that know
me well will decide who's got
the skills to beat me.
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00:00:23,200 --> 00:00:26,000
Round 2: I go head-to-head
with the winning contender.
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00:00:26,000 --> 00:00:29,367
It's their turn to surprise me
with their signature dish.
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-Go!
-[singing]
♪ Friendly competition!♪
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-Is that distracting?
-This is gonna be
the first one I don't finish.
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-Flay's in trouble!
-Whoo!
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-[Bobby] Bottom line...
-No!
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-...everyone's out to beat me.
-[audience cheering]
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All right, if you guys are
looking for action
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you've come
to the right place.
Let's do this!
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[audience cheering]
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Give it up for two incredibly
talented people teaming up
to take me down.
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Award-winning actress,
Gabourey Sidibe
and Chef Damaris Phillips.
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Raw! Raw! Raw! Raw!
Raw! Raw! Raw!
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-[cheering continues]
-[laughs]
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'Sup, ladies?
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-Gabby, I can't believe
you're here.
-It's so great to be here!
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-Are you from New York?
-Yeah.
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-[Bobby] Cool.
-Yeah, I'm from Brooklyn.
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-You're from Brooklyn.
-Yeah.
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[audience cheering]
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-[yelling]
Brooklyn in the house!
-[Bobby laughing]
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-All right,
I'm a native New Yorker too.
-Me too.
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-No, you're not.
-I am.
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[all laughing]
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[Bobby] And let's talk about
the most important thing
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which is that you're a
cat lover like the two of us.
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-Absolutely.
-How many cats you got?
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[Gabby] Two, which sometimes
feels like seven.
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[laughs] Wait, do you have
a cat in your hair?
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Oh, I'm sorry,
I can't hear you.
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-[Bobby] That is amazing.
-I can't.
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-[Bobby] So cool.
-Made out of cat fur.
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-[Bobby] Really, okay, great.
-[laughing]
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All right, anyway,
do you cook at all?
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-Yeah, no. Yes, no.
Yeah, yeah, yeah.
-Yeah? [laughing]
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Well, I'm Senegalese,
and so I started making
all these Senegalese dishes
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-that my dad used to make.
-[Bobby] Yeah, cool.
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So, obviously you're here
to get me beat,
bringing some chefs.
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-Yeah, we're gonna break you!
-Okay.
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00:01:54,200 --> 00:01:55,467
-[Damaris imitates breaking]
-[all laughing]
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00:01:55,467 --> 00:01:57,100
[Bobby] So let's
get this thing going.
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Our first contender
traded in his drumsticks
for chef knives.
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00:02:00,600 --> 00:02:04,100
The executive chef
and owner of Mint Mark,
Sean Pharr.
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[audience cheering
and applauding]
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Yeah!
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-Okay.
-[Damaris] Okay.
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All right.
Your next contender
is a activist-turned-chef.
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From Atlanta, Georgia,
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chef-owner of
Che Butter Jonez,
Malik Rhasaan.
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-[audience cheering]
-[Bobby] Yeah, Malik. Okay.
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-Yeah!
-Yeah. Step on 'em, Malik.
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[Bobby] All right, Malik.
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Sean and Malik, welcome.
How you guys doing tonight?
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-All right, brother. We good.
-[Bobby] You good?
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-Great.
-All right.
What's your goal tonight?
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To show a guy from Queens
can beat a guy like you.
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All right. A lot of native
New Yorkers in here tonight.
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-What's your goal tonight?
-My goal is to win
'cause I hate losing.
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-[all laughing]
-[Bobby] You hate losing,
okay.
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I'm gonna put 20 minutes
on the clock,
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I'm gonna give you
an ingredient of my choice
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and you must make that
the star of your dish.
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Tonight's ingredient is...
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Dungeness crab.
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[all] Whoa!
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-What's the matter, Malik?
-Uh, we gonna figure it out.
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-[Bobby] Okay. [laughs]
-[Malik] I've never worked
with Dungeness crab before.
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-I am stumped.
-How you feeling about this?
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-Pretty nervous actually.
-[Bobby] Yeah.
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I haven't worked with
Dungeness crab,
because I'm in the Midwest.
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It's not something
you would find.
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It's all about
the crab, crab, crab.
You know how to get there.
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Just like this.
Sideways, baby.
Do the crab dance.
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-[bell ringing]
-[audience cheering]
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[Damaris] Yeah!
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00:03:22,567 --> 00:03:25,000
-You got it figured out
over there?
-No, not at all.
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-[laughing]
-So this is a whole
Dungeness crab.
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Now, they also have some
Dungeness crab meat in there.
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And I love Dungeness crab.
It's that West Coast crab.
It's so sweet.
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-I love a sweet crab.
-Yeah, the texture is
nice and delicate.
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So you gotta
not overwhelm the crab.
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-[Bobby] What would you do,
Damaris?
-Crab bisque.
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I think in 20 minutes
you could do that.
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00:03:42,266 --> 00:03:43,700
And what about out, like,
a crab taco?
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00:03:43,700 --> 00:03:47,567
-Sounds delicious
and I want one immediately.
-Okay. Okay. [laughing]
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00:03:47,567 --> 00:03:49,000
[Damaris] Okay, I wanna see
what they're doing.
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00:03:49,000 --> 00:03:51,700
Fifteen minutes
and 30 seconds.
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-How's it going over here,
Malik?
-All right. It's going.
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-Boiled your crab.
-[Malik] Yeah,
I'm gonna do a crab salad.
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-[Damaris] Okay, great.
-I do a great chicken salad
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with capers and onions,
lemon juice.
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I figured if it works
in my chicken salad,
it'll work here.
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-Are you nervous?
-Yes.
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-Me to. Not for you,
I'm just always nervous.
-I'm nervous for me.
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[all laughing]
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I lived in South Jamaica,
Queens the majority
of my life
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until I moved to Atlanta.
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My influences definitely
come from my family
being immigrants.
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My mother's from Bermuda,
my father's side is from
Jamaica.
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My mom cooked a lot so...
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When I got married,
I did all the cooking.
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And my wife suggested
I get a food truck,
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so I listened. [laughs]
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After three and a half years,
my wife and myself decided
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to open up a brick-and-mortar
called Che Butter Jonez.
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Named one of Time Out's
best new restaurants
in the world.
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Bobby, I'm in your house,
and I got the skills
to back it up.
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-Hello! How's it going
over here?
-[laughs] Great.
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-Feel like a--
-Really?
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-No. I never...
-[Damaris] Okay, no.
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00:04:51,166 --> 00:04:54,000
-...cooked a Dungeness crab
before, so no.
-Okay. What are you making?
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So I'm gonna do a spicy
crab gratin.
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Saute it in some toasted
garlic, shallot, Calabrian
chili and some white wine.
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-Wonderful.
-Crab gratin
is typically broiled,
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00:05:02,967 --> 00:05:05,600
there's some sort of
cream element,
some sort of cheese element
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00:05:05,600 --> 00:05:07,367
and, like, a crispy
breadcrumb topping.
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Because I'm not using a lot of
other flashy ingredients,
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I'm certain that the crab
will be the star of the dish.
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How do you feel
about your competitor?
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00:05:14,767 --> 00:05:16,900
-It seems like he knows
what's going on.
-Oh, yeah?
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[all laughing]
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00:05:19,767 --> 00:05:21,967
I started college
to study music,
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but cooking provided
an instant gratification
for me.
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And that was something
that music school
just wasn't doing.
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So I took a job at
a restaurant called NoMI
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and I got nominated
by the Jean Banchet Awards
for Best Chef-de-Cuisine
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two years in a row.
In 2017, I opened Mint Mark,
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a small plates kitchen
and craft cocktail bar
in Madison, Wisconsin,
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where I was nominated for
the James Beard Award
for Best Chef: Midwest.
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Apparently, Bobby has a 66%
winning record,
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so it'd be really nice for a
small-town chef like myself
to beat such a superstar.
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Sean's gonna make
a crab gratin.
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-Calabrian chilis,
breadcrumbs.
-That sounds good.
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I add some heavy cream,
and then I fold in the crab
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and parsley and tarragon.
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-[Malik] Cooking with gas now.
-[Damaris] Malik, he's making
crab salad.
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Is he kinda taking
the easy way out by,
like, making a salad?
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[Damaris] It's all gonna come
down to the flavor that
he puts in the salad.
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Okay, Gabby,
you're at a restaurant,
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-which one do you order
and why?
-[Gabby] I'd order Sean's.
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-I like a little meal
with some presentation.
-Mmm-hmm.
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Next, I add capers 'cause
who doesn't love capers?
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That's what we got.
Onions, Sriracha, mayo.
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-[Bobby] All right, Gabby,
go get 'em.
-[audience applauding]
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[Gabby] Hey, y'all.
How y'all doing?
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-[Gabby] Hey, Malik.
-[Malik] What's up, Gabs?
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00:06:29,367 --> 00:06:32,500
I don't wanna get in your area
but also I'm trying to get up
in your area.
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So I'mma do a crab salad
on some type of toast
or something.
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-Are you nervous?
-[Malik] Yes.
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-'Cause I could get the crowd
cheering for Malik. Everyone!
-[audience cheering]
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00:06:41,967 --> 00:06:43,400
Whoo!
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-Let's also hear it for Sean!
-[Malik] Whoo!
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[audience cheering loudly]
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00:06:48,567 --> 00:06:52,066
-Doin' it, Sean!
You're doin' it!
-[Sean chuckles]
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-What you got going?
-I'm doing a little bit of a
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-Dungeness crab gratine.
-[Gabby] Ooh, okay.
Are you nervous?
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00:06:57,400 --> 00:06:58,800
-I am nervous.
-Do you see what
Malik's doing over there?
166
00:06:58,800 --> 00:07:01,066
-Did you see that beard?
-[Sean] Yeah, it's serious.
167
00:07:01,066 --> 00:07:02,867
-I'd be afraid of that.
-[all laughing]
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00:07:02,867 --> 00:07:04,700
[Sean] Once the crab
is in the cast iron dishes,
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00:07:04,700 --> 00:07:06,266
I sprinkle 'em with
the breadcrumbs
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00:07:06,266 --> 00:07:09,066
and move 'em to the salamander
to get that golden-brown
delicious look on top.
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-See you, Sean.
-[Sean] See ya!
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00:07:10,467 --> 00:07:14,000
-[Gabby] Three minutes to go!
-[audience cheering]
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00:07:14,000 --> 00:07:16,100
Sean over there,
I saw a lot of parmesan,
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00:07:16,100 --> 00:07:17,967
-you know
that's gonna be delicious.
-[Bobby] Yeah.
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I hope he has time to get
the top crispy.
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[Sean] So while the crab's
in the salamander,
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I grab a couple lemons
to do, like, a burnt lemon
element.
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-[Gabby] Sean's garnishing
with some charred lemon too.
-[sizzling]
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00:07:26,700 --> 00:07:29,000
-That's very French.
-Exactly. Like,
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00:07:29,000 --> 00:07:31,667
-"You have lemons?
Oh, we have charred lemons!"
-M'kay!
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00:07:31,667 --> 00:07:35,000
-Malik is a tiny bit nervous.
-Yeah.
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00:07:35,000 --> 00:07:37,700
-Something is burning.
-[Damaris] No, no, no, no, no.
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00:07:37,700 --> 00:07:40,667
-[Malik] It's definitely
burnt toast.
-This is very stressful.
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00:07:40,667 --> 00:07:42,900
[Malik] I'm like,
"I'm gonna put this
on this plate because
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00:07:42,900 --> 00:07:45,567
I'm committed to getting
something on the plate."
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00:07:45,567 --> 00:07:48,166
-Twenty seconds, y'all.
-Are you serious?
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00:07:48,166 --> 00:07:50,467
-[Damaris] Girl... I know!
-[Gabby] Wow!
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00:07:50,467 --> 00:07:53,166
[Malik] I add the crab salad
to the bread.
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00:07:53,166 --> 00:07:56,767
[Sean] I grab a little bit
more fresh parsley
and sprinkle it over the top.
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00:07:56,767 --> 00:07:58,367
-[all] Ten, nine...
-[Sean] Set it on the block
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00:07:58,367 --> 00:08:00,367
-and I set the burnt lemon
next to it.
-...eight, seven,
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00:08:00,367 --> 00:08:05,900
-six, five, four,
three, two, one.
-[bell dings]
193
00:08:05,900 --> 00:08:07,867
-[audience cheering
and applauding]
-Yeah!
194
00:08:08,567 --> 00:08:10,166
I look over to see
what Malik made.
195
00:08:10,166 --> 00:08:13,667
I don't know what's in between
those two slices of bread,
but it better be great.
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00:08:13,667 --> 00:08:15,867
When I look over at him,
I'm like, "Wow, that's dope."
197
00:08:15,867 --> 00:08:19,033
I got bread and salad.
I'm going home.
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00:08:25,967 --> 00:08:27,667
Bobby, are you crabby
'cause you know
you're gonna lose tonight?
199
00:08:27,667 --> 00:08:30,166
You're gonna need to
come out of your shell,
Bobby, to win this tonight.
200
00:08:30,166 --> 00:08:31,367
-Ready.
-[audience laughing]
201
00:08:31,367 --> 00:08:33,166
Chef Sean, what'd you make?
202
00:08:33,166 --> 00:08:37,200
I made a spicy crab gratin,
breadcrumb on top, and, uh,
203
00:08:37,200 --> 00:08:39,000
a little bit of burnt lemon
to drizzle on it.
204
00:08:39,000 --> 00:08:40,867
This is a really
delightful dish.
205
00:08:40,867 --> 00:08:42,867
The breadcrumbs
are crusty. Mmm.
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00:08:42,867 --> 00:08:45,500
However, all the liquid
is very much on the bottom
207
00:08:45,500 --> 00:08:48,800
and I do wish there were
a bit more spice.
208
00:08:48,800 --> 00:08:51,567
For me,
it's just a little bit watery.
209
00:08:51,567 --> 00:08:53,867
And the Calabrian chili
was a great choice.
210
00:08:53,867 --> 00:08:56,767
I wish that there was
a little bit more of it
because there's so much cream.
211
00:08:56,767 --> 00:08:58,300
It becomes a little bit
one note.
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00:08:58,300 --> 00:09:00,266
Okay, Malik,
tell us what you made.
213
00:09:00,266 --> 00:09:03,700
Crab salad.
We got some capers,
some garlic, some lemon juice.
214
00:09:03,700 --> 00:09:05,967
-I usually don't make crab,
but we made it happen.
-[Bobby laughs]
215
00:09:05,967 --> 00:09:09,867
-We had low expectations
when we saw this dish.
-[laughs]
216
00:09:09,867 --> 00:09:14,700
But, it's seasoned well,
the red onion and
the green onion is very nice.
217
00:09:14,700 --> 00:09:19,600
The capers are a bold choice,
the mayonnaise, just right,
so it's super creamy.
218
00:09:19,600 --> 00:09:23,166
The choice of bread is good,
it's just, like, the way
it was executed is not good.
219
00:09:23,166 --> 00:09:25,367
Yeah, you definitely burnt
your bread but
220
00:09:25,367 --> 00:09:28,967
there's a little bit
of the spice and heat
that I was looking for.
221
00:09:28,967 --> 00:09:31,166
I love the garlic taste,
it's not too wet.
222
00:09:31,166 --> 00:09:34,467
-It feels like
cohesive crab salad.
-Thank you.
223
00:09:34,467 --> 00:09:36,066
If you'll give us
a moment to discuss.
224
00:09:36,667 --> 00:09:38,567
I honestly feel like
I got this
225
00:09:38,567 --> 00:09:41,400
because of how badly burnt
the bread was.
226
00:09:41,400 --> 00:09:45,166
The chef that will be
moving forward is...
227
00:09:47,200 --> 00:09:49,767
-Chef Malik!
-[audience applauding
and cheering]
228
00:09:49,767 --> 00:09:52,100
[Gabby] Yeah, it's you!
Yeah, it's you!
229
00:09:52,100 --> 00:09:53,433
[Sean] Congratulations,
brother.
230
00:09:54,967 --> 00:09:56,567
What just happened?
231
00:09:56,567 --> 00:09:58,266
-It was great. Thank you.
-Thank you.
232
00:09:58,266 --> 00:10:02,300
I guess I'm going home,
because I chose to burn the
lemon instead of the bread.
233
00:10:02,300 --> 00:10:05,967
This flavor punch
you managed to pack into this,
234
00:10:05,967 --> 00:10:09,600
and not overwhelm the crab,
that speaks of somebody
who understands flavor.
235
00:10:09,600 --> 00:10:13,467
And you can beat Bobby,
and we're gonna do
everything in our power
236
00:10:13,467 --> 00:10:16,100
to distract Chef Bobby Flay.
237
00:10:16,100 --> 00:10:17,467
[all laughing]
238
00:10:26,600 --> 00:10:28,900
All right, Malik,
what's your signature dish?
239
00:10:28,900 --> 00:10:30,233
My signature dish is...
240
00:10:31,467 --> 00:10:33,767
-salmon cakes.
-All right, salmon cakes.
241
00:10:33,767 --> 00:10:36,567
-Yeah!
-I haven't made salmon cakes
in a long time.
242
00:10:36,567 --> 00:10:38,767
-Okay.
-[Damaris] We have
three industry experts
243
00:10:38,767 --> 00:10:40,667
standing by
to do a blind taste test.
244
00:10:40,667 --> 00:10:43,567
-That's not the show
I signed up for but go on.
-[all laughing]
245
00:10:43,567 --> 00:10:48,000
Forty five minutes
on the clock,
and your time starts now!
246
00:10:48,000 --> 00:10:50,000
[audience cheering]
247
00:10:50,000 --> 00:10:51,066
Yeah!
248
00:10:54,166 --> 00:10:57,367
Salmon cakes, they're cakes
made out of salmon.
249
00:10:57,367 --> 00:10:59,800
-Oh, my God.
Is that how that works?
-It's so shocking, right?
250
00:10:59,800 --> 00:11:03,000
It's very, very similar
to a crab cake. Growing up
we had 'em with canned salmon.
251
00:11:03,000 --> 00:11:06,767
But Malik is using fresh
salmon so it is
much more elevated.
252
00:11:06,767 --> 00:11:09,467
And then the bread crumbs,
eggs and all of your herbs.
253
00:11:09,467 --> 00:11:12,900
There's also a lot of
vegetable for some texture
and some crunch.
254
00:11:12,900 --> 00:11:15,467
[Damaris] Typically,
they're pan fried
so they're seared off.
255
00:11:15,467 --> 00:11:17,467
The inside is still
nice and tender
256
00:11:17,467 --> 00:11:20,467
and served with
some kind of a creamy sauce.
257
00:11:20,467 --> 00:11:22,166
-[Gabby yelling] Hey, Malik?
-Yes, ma'am.
258
00:11:22,166 --> 00:11:24,867
Why did you choose this
as your signature dish?
259
00:11:24,867 --> 00:11:26,100
That's what my momma
used to do.
260
00:11:26,100 --> 00:11:29,667
-Aw!
-Okay, come on, momma.
Give it up for mommas!
261
00:11:29,667 --> 00:11:31,467
[audience cheering
and applauding]
262
00:11:31,467 --> 00:11:33,200
I call 'em Carmelita cakes
after my mom.
263
00:11:33,200 --> 00:11:37,800
If she made salmon on Friday,
we had salmon cakes
for breakfast on Sunday.
264
00:11:37,800 --> 00:11:41,600
It's just a comfort thing.
I give it a little island
rhythm, if you will,
265
00:11:41,600 --> 00:11:43,767
with couscous steeped in
orange juice,
266
00:11:43,767 --> 00:11:46,400
red peppers, green peppers,
green onions, cilantro.
267
00:11:46,400 --> 00:11:50,367
Served with Brussels sprouts
and a lemon caper
tartar sauce.
268
00:11:50,367 --> 00:11:54,166
[yelling] Hey, Bobby!
Do you have salmon cakes
on your menu at all?
269
00:11:54,166 --> 00:11:56,800
I've had 'em in the past.
You know, ancient times.
270
00:11:56,800 --> 00:11:59,100
-[audience laughing]
-Right, of course,
in the 1600s,
271
00:11:59,100 --> 00:12:00,867
-when you were in your 30s.
-[Bobby] The 1600s, exactly.
272
00:12:00,867 --> 00:12:03,266
-[all laughing]
-[Bobby] So, I'm making
crispy salmon cakes
273
00:12:03,266 --> 00:12:06,266
with a Aji Amarillo sauce
and some avocado relish.
274
00:12:06,266 --> 00:12:08,000
I want it to be
a very smooth texture,
275
00:12:08,000 --> 00:12:11,700
so I'm going to poach
the salmon very gently
with some lemon and water.
276
00:12:11,700 --> 00:12:15,367
I don't love poached.
Instead of intensifies
the flavor of salmon,
277
00:12:15,367 --> 00:12:16,867
it kind of, like,
mellows it out.
278
00:12:16,867 --> 00:12:18,700
You know, the salmon cakes
can be rich,
279
00:12:18,700 --> 00:12:20,567
and so I want something to
cut through it a little bit.
280
00:12:20,567 --> 00:12:22,867
Some lemon juice,
honey, little mayonnaise,
281
00:12:22,867 --> 00:12:24,567
some vinegar
and the Aji Amarillo,
282
00:12:24,567 --> 00:12:28,066
which is a South American
yellow chili pepper.
283
00:12:28,066 --> 00:12:30,700
I wonder if he could...
Can you see this?
284
00:12:30,700 --> 00:12:33,567
-Can you see that?
Can you see that?
-[audience laughing]
285
00:12:33,567 --> 00:12:35,000
-Yes, I can.
-Chase it!
286
00:12:35,000 --> 00:12:36,600
[all laughing]
287
00:12:36,600 --> 00:12:38,567
Where are your
fighter instincts?
288
00:12:38,567 --> 00:12:41,000
Come on!
You're a hunter, Bobby!
289
00:12:41,000 --> 00:12:43,467
-Nacho would not be
proud of you right now.
-[Bobby] No.
290
00:12:43,467 --> 00:12:45,367
Nacho would be...
He would disown you.
291
00:12:45,367 --> 00:12:49,600
-[all laughing]
-Well, like, so, here,
I have a few videos.
292
00:12:49,600 --> 00:12:52,667
-I'm gonna go introduce Bobby
to my cats.
-[Damaris] Okay.
293
00:12:52,667 --> 00:12:56,000
-We're coming up
on 27 minutes!
-[audience applauding]
294
00:12:56,000 --> 00:12:58,266
-[Gabby] Bobby.
-What's happenin'?
295
00:12:58,266 --> 00:13:02,300
Hi, I was just wonderin'
if maybe you wanted to,
like, meet my cats?
296
00:13:02,300 --> 00:13:04,200
-Oh, yeah. Oh, look at them!
-That's... I know.
297
00:13:04,200 --> 00:13:06,767
-That's Derrell and
that's Aaron...
-[Bobby] Oh, Derrell.
298
00:13:06,767 --> 00:13:09,867
-...and that's me
on the toilet.
-[all laughing]
299
00:13:09,867 --> 00:13:12,467
[Gabby] And this is
my mom's cat, Pearl.
300
00:13:12,467 --> 00:13:15,200
-[laughing]
-I met her yesterday for the
first time. How cute is she?
301
00:13:15,200 --> 00:13:17,166
-Adorable.
-[Gabby] She's so little!
302
00:13:17,166 --> 00:13:19,166
All right, well Nacho's gonna
send your cat some food.
303
00:13:19,166 --> 00:13:21,100
-I'm gonna hold you
to that, Bobby.
-You got it.
304
00:13:21,100 --> 00:13:23,100
-How do you pronounce that?
Aji--
-Aji Amarillo.
305
00:13:23,100 --> 00:13:25,467
Ooh, is it very, very spicy?
306
00:13:25,467 --> 00:13:26,600
-Like, is it hot?
-You wanna taste the sauce?
307
00:13:26,600 --> 00:13:27,567
[Gabby] Yeah.
308
00:13:32,600 --> 00:13:34,667
[audience laughing]
309
00:13:34,667 --> 00:13:37,166
-What do you think?
-[gagging]
310
00:13:37,767 --> 00:13:38,934
[Gabby] Oh!
311
00:13:43,400 --> 00:13:44,367
Oh, where can I put the spoon?
312
00:13:44,367 --> 00:13:46,266
I hate it! [coughing]
Get it away from me.
313
00:13:46,266 --> 00:13:49,066
Thank you, it's very hot.
I hate it, I hate it,
I hate it.
314
00:13:49,066 --> 00:13:52,367
-Now I hate you, Bobby, bye!
-[all laughing]
315
00:13:52,367 --> 00:13:54,100
-Wassup? Wassup?
-Hey, boo.
316
00:13:54,100 --> 00:13:56,967
-What we doing over here?
-[Malik] We got my mother's
salmon cakes going.
317
00:13:56,967 --> 00:13:58,667
-[Gabby] Mmm-hmm.
-[Malik] I don't know
what he's trying to do.
318
00:13:58,667 --> 00:14:02,000
Lucky that I am not the judge,
I hate couscous.
319
00:14:02,000 --> 00:14:04,266
-What about pearl couscous?
-I never heard of her.
320
00:14:04,266 --> 00:14:06,166
-Now, who is Pearl Couscous?
-[all laughing]
321
00:14:06,166 --> 00:14:07,767
[Malik] It's a little thicker,
it's a little bigger.
322
00:14:07,767 --> 00:14:10,166
-Oh, she a thicky, thick
Pearl Couscous?
-She thicky.
323
00:14:10,166 --> 00:14:12,166
-Yeah. [laughs]
-I might like that couscous.
324
00:14:12,166 --> 00:14:13,867
-Ooh, those Brussels sprouts?
-[Malik] Yes.
325
00:14:13,867 --> 00:14:17,767
[yells] We're having
vegetables over here instead
of just weird sauce, Bobby.
326
00:14:17,767 --> 00:14:22,300
All right,
I guess I'll leave you alone
since there is 23 minutes.
327
00:14:22,300 --> 00:14:24,467
-Yeah.
-[audience applauding
and cheering]
328
00:14:24,467 --> 00:14:26,367
My salmon's done. I throw it
in the blast chiller,
329
00:14:26,367 --> 00:14:28,000
flake it up a little bit.
330
00:14:28,000 --> 00:14:30,000
And soon I'll be ready
to make the patties.
331
00:14:30,000 --> 00:14:33,000
So, like, over here
we're getting Brussels sprouts
332
00:14:33,000 --> 00:14:34,767
and Brussels sprouts
are, like, my fav.
333
00:14:34,767 --> 00:14:37,266
The couscous does look
very, very orange
334
00:14:37,266 --> 00:14:39,667
-because of the orange juice.
-[laughing]
335
00:14:39,667 --> 00:14:42,200
[Damaris] I hope it keeps
the salmon cakes
nice and moist.
336
00:14:42,200 --> 00:14:44,500
But, if he doesn't get
the ratio right,
337
00:14:44,500 --> 00:14:46,967
it might make his salmon cakes
fall apart.
338
00:14:48,400 --> 00:14:50,700
-[bleep]
-Oh, no!
339
00:14:50,700 --> 00:14:53,166
Yeah, I think Malik accidently
cut his finger.
340
00:14:53,166 --> 00:14:54,266
This is not looking good.
341
00:14:54,266 --> 00:14:55,400
-You all right?
-[Malik] Yeah, I'm good.
342
00:14:55,400 --> 00:14:57,367
But I'm still thinking
I can make it happen.
343
00:14:57,367 --> 00:14:59,266
I just do what it takes.
I'm from Queens.
344
00:14:59,266 --> 00:15:02,200
-How you feeling about time?
-I almost cut my thumb off,
but we all right.
345
00:15:02,200 --> 00:15:04,166
Okay. Bobby,
how you doing, buddy?
346
00:15:04,166 --> 00:15:07,367
-Hanging in there.
-So, I tasted
the Aji Amarillo sauce.
347
00:15:07,367 --> 00:15:10,367
Honestly, it was very spicy
and, like, a little thick.
348
00:15:10,367 --> 00:15:13,400
For the base of these
salmon cakes, I start
sauteing some shallots.
349
00:15:13,400 --> 00:15:16,467
I fold it into the salmon
with some Dijon mustard,
350
00:15:16,467 --> 00:15:18,266
whole grain mustard,
some fresh basil.
351
00:15:18,266 --> 00:15:21,200
What are you serving
your salmon cakes with?
352
00:15:21,200 --> 00:15:22,667
Some avocado relish, I think.
353
00:15:22,667 --> 00:15:26,266
It's crushed avocados,
some cilantro,
a little bit of lime.
354
00:15:26,266 --> 00:15:29,367
So it's kind of a cooling
effect for the spiciness
of the sauce.
355
00:15:29,367 --> 00:15:32,700
[Gabby] We're gonna go on a
field trip to mess with Bobby.
356
00:15:32,700 --> 00:15:34,700
-Do you have the laser?
-Oh, yes, yes, yes, I got it.
357
00:15:34,700 --> 00:15:37,567
[laughs manically]
Thirteen minutes to go.
358
00:15:37,567 --> 00:15:39,500
What's the difference between
this and guacamole?
359
00:15:39,500 --> 00:15:41,900
-[Bobby] Nothing.
-What are you... Why are you
calling it relish?
360
00:15:41,900 --> 00:15:44,867
-What gives you the right
to call it relish?
-Exactly, Bobby.
361
00:15:44,867 --> 00:15:47,166
-[Bobby laughs]
-[Gabby and Damaris]
Who do you think you are?
362
00:15:47,166 --> 00:15:48,567
[all laughing]
363
00:15:48,567 --> 00:15:51,500
-Oh, my God. We are like
Mary-Kate and Ashley Olsen.
-Twins!
364
00:15:51,500 --> 00:15:53,400
-Hey!
-[audience laughing]
365
00:15:53,400 --> 00:15:54,667
So I'm gonna make
a dredge line.
366
00:15:54,667 --> 00:15:56,867
I start with some
quick-dissolving flour,
367
00:15:56,867 --> 00:16:00,066
and then from the eggs
to the panko breadcrumbs
and then into the fryer.
368
00:16:00,066 --> 00:16:01,867
I wanna go deep fry route
because I know
they're gonna be
369
00:16:01,867 --> 00:16:05,100
consistent and crispy
on all edges
and that's the key.
370
00:16:05,100 --> 00:16:06,667
-Okay, Malik.
-Yes, ma'am.
371
00:16:06,667 --> 00:16:08,166
-[Damaris] How you feeling?
-I'm feeling--
372
00:16:08,166 --> 00:16:09,467
We're here for you, Malik.
We're gonna get
373
00:16:09,467 --> 00:16:10,967
-the crowd going, huh?
-[Damaris] I know.
374
00:16:10,967 --> 00:16:12,767
-[all cheering]
-We gonna get
everybody dancin'!
375
00:16:12,767 --> 00:16:16,667
-Okay.
-Dancin' for Malik!
Dance! Dance!
376
00:16:16,667 --> 00:16:18,467
-Y'all something.
I appreciate you.
-[Damaris] The whole crowd
377
00:16:18,467 --> 00:16:20,367
-is here for you.
-[Gabby] The whole crowd.
We're all here.
378
00:16:20,367 --> 00:16:21,967
-[Damaris] We are all
here for you.
-[audience cheering]
379
00:16:21,967 --> 00:16:24,400
This is a tartar sauce
I make all the time.
380
00:16:24,400 --> 00:16:28,467
You got capers, mayo,
sweet pickles, some red onion
and lemon juice.
381
00:16:28,467 --> 00:16:30,166
-Good luck, Malik only.
-Bobby...
382
00:16:30,166 --> 00:16:32,000
[all laughing]
383
00:16:32,000 --> 00:16:34,266
I add my salmon to the mix
and I'm realizin'
384
00:16:34,266 --> 00:16:35,800
it's a little looser
than I would like it.
385
00:16:35,800 --> 00:16:38,600
I think I put too much
couscous and my salmon
wasn't chilled enough.
386
00:16:38,600 --> 00:16:41,467
If it could have congealed
a little more,
it would've been fine.
387
00:16:41,467 --> 00:16:45,066
-But time doesn't allow that.
-Six minutes
on the clock y'all.
388
00:16:45,066 --> 00:16:47,667
Deep fried versus pan fried.
389
00:16:47,667 --> 00:16:50,300
-I have to say pan fired.
-Me too!
390
00:16:50,300 --> 00:16:53,800
[Gabby] 'Cause deep fried gets
too oily and it's, like,
the salmon's fatty enough.
391
00:16:53,800 --> 00:16:56,467
-You lose all the flavor
of the salmon.
-Yeah.
392
00:16:56,467 --> 00:17:00,767
But it looks like Malik's
salmon cakes are falling apart
a little bit.
393
00:17:00,767 --> 00:17:04,166
That's okay.
Those cakes are gonna have
time to firm up on the plate.
394
00:17:04,166 --> 00:17:05,433
-[Gabby] Mmm-hmm.
-[Malik] I gotta do it.
395
00:17:05,433 --> 00:17:08,000
I'm not getting the texture
on my salmon cakes
that I require.
396
00:17:08,000 --> 00:17:11,166
So I'm thinkin' maybe
I can trick the palate
a little bit
397
00:17:11,166 --> 00:17:13,967
and so I have my
Brussels sprouts and I
throw 'em in a deep fryer.
398
00:17:13,967 --> 00:17:17,400
-Maybe we should
cheer Malik on, crowd?
-[audience cheering]
399
00:17:17,400 --> 00:17:19,200
[Gabby] Yeah! Let's give it up
for Malik!
400
00:17:19,200 --> 00:17:22,700
-The king of salmon cakes!
-[Damaris] Malik, we have
one minute and twenty seconds.
401
00:17:22,700 --> 00:17:24,700
-You gonna finish?
-I'll get something
out for you.
402
00:17:24,700 --> 00:17:26,166
You're gonna finish.
403
00:17:26,166 --> 00:17:29,567
I put one salmon cake
on the plate.
404
00:17:29,567 --> 00:17:32,166
I put the Aji Amarillo sauce
on the bottom of the plate.
405
00:17:32,166 --> 00:17:33,567
The salmon cakes on top.
406
00:17:34,500 --> 00:17:36,467
[all] Ten, nine...
407
00:17:36,467 --> 00:17:38,700
[Bobby] And the avocado
relish on top of
the salmon cakes.
408
00:17:38,700 --> 00:17:41,700
-[all] Six, five.
-[Malik] I add tartar sauce
and then I top them with
409
00:17:41,700 --> 00:17:44,400
-fried Brussels sprouts.
-[all] Three, two, one!
410
00:17:44,400 --> 00:17:47,000
[audience cheering
and applauding]
411
00:17:47,000 --> 00:17:50,400
[Malik] My texture is off,
but I'm happy I got them
on the plate.
412
00:17:50,400 --> 00:17:52,567
I'm happy I have
all my fingers.
413
00:17:52,567 --> 00:17:54,900
[Bobby] I think my
salmon cakes are good but
414
00:17:54,900 --> 00:17:56,767
Malik's a fighter.
I think he's tough to beat.
415
00:18:02,767 --> 00:18:06,367
Bobby, Malik, now we would
like to introduce you
to the judges.
416
00:18:06,367 --> 00:18:11,266
First up, the chef and owner
of Lil' Frankie's and Supper,
Frank Prisinzano.
417
00:18:11,266 --> 00:18:14,400
Executive chef,
Michele Ragussis.
418
00:18:14,400 --> 00:18:18,266
Director of operations
for Burger & Lobster US,
Danny Lee.
419
00:18:18,266 --> 00:18:20,367
[audience applauding]
420
00:18:20,367 --> 00:18:22,767
Please start
with the first salmon cake.
421
00:18:30,166 --> 00:18:33,300
I'm loving the caramelization
on the Brussels sprouts.
422
00:18:33,300 --> 00:18:37,100
I love that bittersweet
combination and the color
on the salmon itself.
423
00:18:37,100 --> 00:18:41,367
It's a really pretty plate
and the flavors all come
together really well.
424
00:18:41,367 --> 00:18:44,000
The veggies mixed in there
gives it a nice crunch.
425
00:18:44,000 --> 00:18:47,266
The lemon-caper aioli
gives it a nice
little balance.
426
00:18:47,266 --> 00:18:50,100
However, the cake itself
is a little bit too rustic
427
00:18:50,100 --> 00:18:52,166
in terms of what you want
out of a salmon cake.
428
00:18:52,166 --> 00:18:55,467
Because he cut
the vegetables so large,
429
00:18:55,467 --> 00:18:57,000
it caused the cake
to fall apart.
430
00:18:57,000 --> 00:18:59,700
And it's more like a hash
than it is a cake.
431
00:18:59,700 --> 00:19:01,600
But the flavors
are really good.
432
00:19:01,600 --> 00:19:03,000
It's just more of
an execution,
433
00:19:03,000 --> 00:19:05,567
you know, he needs to make
a little adjustment there.
434
00:19:05,567 --> 00:19:08,066
Thank you, judges.
We're gonna have you
switch your plates.
435
00:19:17,967 --> 00:19:22,000
It's crisp on the outside.
I love the sauce.
Maybe a little too much heat.
436
00:19:22,000 --> 00:19:26,767
A little bit too zingy,
but it's a perfect cook
for salmon cake for me.
437
00:19:26,767 --> 00:19:29,300
I'd have to agree and then
the Aji Amarillo sauce,
438
00:19:29,300 --> 00:19:32,000
that does compliment well
with the avocados.
439
00:19:32,000 --> 00:19:33,967
[Frank] But why put
avocado on this?
440
00:19:33,967 --> 00:19:35,600
There's so much fat going on.
441
00:19:35,600 --> 00:19:37,266
It's like too much
of a fat overload.
442
00:19:37,266 --> 00:19:39,867
It's like fat on top of fat
on top of fat.
443
00:19:39,867 --> 00:19:41,634
We're gonna ask you
to take a vote.
444
00:19:43,467 --> 00:19:45,066
♪ Dun-dun-dun-dun♪
445
00:19:45,066 --> 00:19:48,667
On a scale of 1-10,
I give myself a strong six
against Bobby Flay.
446
00:19:48,667 --> 00:19:50,667
Hopefully, one of the judges
bumped their head.
447
00:19:51,266 --> 00:19:52,367
[laughs]
448
00:19:52,367 --> 00:19:54,033
And the winner is...
449
00:20:01,467 --> 00:20:04,166
No one's happy about this,
but Chef Bobby Flay.
450
00:20:04,166 --> 00:20:06,266
[audience applauding
and cheering]
451
00:20:07,367 --> 00:20:08,433
Good job.
452
00:20:11,600 --> 00:20:13,667
There's two things
that are really important,
453
00:20:13,667 --> 00:20:15,600
that the outside
have that crunch
454
00:20:15,600 --> 00:20:20,467
and then the inside
have that supple, soft,
fish-like consistency.
455
00:20:20,467 --> 00:20:23,867
Both those things here
are exemplified perfectly.
456
00:20:23,867 --> 00:20:26,600
-Thanks, Chef. You the man.
-Thank you.
457
00:20:26,600 --> 00:20:29,967
I might not have won,
but I showed you
what a Queens boy can do.
458
00:20:29,967 --> 00:20:31,600
My neighborhood's gonna be
super proud.
459
00:20:31,600 --> 00:20:33,967
They gonna rag me a little bit
but they'll gonna be proud.
460
00:20:33,967 --> 00:20:36,433
-[audience cheering]
-Thanks, Damaris.
461
00:20:37,367 --> 00:20:39,767
[groaning] Ugh!
462
00:20:40,667 --> 00:20:42,600
You're already starting
with your smarminess
463
00:20:42,600 --> 00:20:44,967
and honestly, it's,
it's a turn-off.
464
00:20:44,967 --> 00:20:46,600
Mmm-hmm, for me too.
465
00:20:46,600 --> 00:20:48,800
I distracted him with,
like, cat videos.
466
00:20:48,800 --> 00:20:50,867
-The laser.
-The laser! Oh, my God,
467
00:20:50,867 --> 00:20:54,166
-I thought we were really
working it, you know?
-I thought so too.
468
00:20:54,166 --> 00:20:57,066
Let them eat cake!
Salmon cake, that is.
469
00:20:57,066 --> 00:20:59,000
[audience cheering
and applauding]